1 1/2 lbs. shrimp
4 cloves garlic
1 tsp. salt
4 dried peppers
1 c. olive oil
1 tbsp. hot pepper sauce
3 lemons
12 bay leaves

Wash and dry medium deveined shrimp, leaving shells and tails intact. Place in large ceramic or glass bowl. In small bowl combine crushed garlic, salt, crushed dried red pepper, 1/2 cup olive oil and hot pepper sauce. Mix well. Blend in remaining oil. Pour over shrimp, turning to coat all sides. Marinate 4 hours in refrigerator; remove an hour before grilling. Drain, reserving marinade. Cut each lemon into 8 wedges. Thread lemon wedges, large bay leaves and shrimp alternately on 4 skewers. When heat is ready, grill shrimp about 3 minutes on each side, brushing with reserved marinade. Serve on skewers. Makes 4 servings.